Go Back
Print Recipe

Bacon Potato Roses

Ingredients

  • 4 Potatoes Yukon Gold or Red Potatoes are probably best
  • 1 tbsp oil olive or avocado
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • 1 tsp thyme fresh is best if you have it
  • ½ tsp salt
  • 1 lb bacon about 12 strips
  • 2 tbsp parmesan cheese

Instructions

  • Preheat the oven to 400°.
  • Slice potatoes with a mandolin slicer or by hand and place them in a mixing bowl.
  • Add in the oil and the spices (onion powder, garlic powder, rosemary, thyme and salt) and toss all together.
  • Place a strip of bacon on a cutting board. I like to try and stretch the back just a bit first.
  • Line the piece of bacon with potato slices, overlapping just a bit with each one. Leave about an inch at the end of the bacon where there is no potato.
  • Start at the end closest to you, roll the bacon and potato creating a rose shape and place it in a greased muffin tin.
  • Repeat with as many as you can make.
  • Bake for 20 min and then loosely cover with foil to prevent burning, and bake for another 30 minutes.
  • Remove the Roses from the muffin tin and place on a paper towel to drain off any excess grease.
  • Top with parmesan and some extra thyme.